In a large saucepan over medium heat, whisk together coconut milk, ginger, brown sugar, fish sauce, red curry paste, spinach, and lime juice.
Let mixture simmer for 30 minutes.
While the curry is simmering begin to prepare the salmon. Cut the salmon into roughly 1 inch chunks. If your salmon has the skin-on, remove before cooking. Place aside.
Begin preparing rice if you are going to eat the curry right away. Cook desired amount, and follow directions on the package.
Once the sauce has simmered for 30 minutes, place the chunked salmon in the sauce and place a lid over the saucepan, let cook for 5 minutes. Gently turn the salmon to ensure all sides are cooked.
Serve over rice and top with pepper, to taste. Enjoy!
Notes
We typically will always recommend fresh salmon, BUT as mentioned above the quality of this dish would not be lost using frozen salmon, which is generally more affordable but can sometime get a bad rap.